The Meat Eater gave me a copy of Hugh Fearnley-Whittingstall’s ‘River Cottage Veg Every Day!’ cookbook for Christmas and tonight I gave one of the recipes a try. It’s a great book, packed full of tempting recipes and gorgeous colour photos. After a week of wine- and cheese-based indulgence, I only wanted something light, so went for the pasta with greens, chilli and garlic recipe.
Hugh’s recipe called for spring greens, kale or Savoy cabbage, but my local Tesco had none of these in, so I used some spinach instead.
The following method and ingredients aren’t exactly as stated in the book, but this is what I used and how I did it.
Pasta with greens, chilli and garlic (serves 2)
2 cloves of garlic, crushed
3 tbsps olive oil
1 tsp chilli flakes
150g pasta shapes
salt and pepper
Fry the onion in the olive oil for about 10 minutes (put the pasta on to boil in a separate pan when appropriate for timing)
Add the garlic and chilli to the onion mixture and fry for a couple more minutes
Add the spinach to the onion mixture and fry until wilted
Season with salt and pepper
Drain the pasta and mix with the spinach and onion mixture